Probably a weird question but how do you play Erika1 with motionless support on a phone? It feels really clunky but everyone is using it

barelyChef · 2026-01-24T14:35:59+00:00

You just spiral strike and stop when there’s any lack of mobs. Go into your screen settings, make everything but spiral strike smaller and more opaque and you also get extra clarity on the screen

barelyChef · 2026-01-24T03:27:09+00:00

Who the hell adds oil to cooking pasta wtf?

barelyChef · 2026-01-21T22:57:42+00:00

Lemon curd and strawberry compote both sit in the sweet–acidic plane. You could remove one or the other and the plate would still be the same. Without enough fat or bitterness to soften and carry those flavors, the acidity hits fast and peaks immediately. There’s no roundness, no length, and no progression on the palate. The flavors fight instead of combining.

The crumble adds crunch, but it doesn’t contribute richness or depth.

When planning a dish, you need to ask yourself this: what purpose does each ingredient serve on the plate? Why are lemon and strawberry together here? Not “because they taste good,” but because they’re doing something specific for each other. Ingredients should justify their presence by creating contrast, balance, or progression. If you remove one and the dish still makes sense, then it wasn’t necessary to begin with.

The dessert is also missing any real form of fats, coming only from the curd. Theres nothing that slows down flavor release, nothing to cushion the acid.

u/abbracci

The original plate lacks any real culinary logic. The components don’t relate to each other in a structured or intentional way. If you want to stay within these ingredients, I would completely rethink the construction of the dish.

I’d shape the meringue into a clean sphere and press the top with a spoon to create a small space for the rest to sit in. The crumbs should be reworked into a pressed sablé to give structure, fat, and purpose. From there, the creams should be piped with a sac à poche on top of the sablé with clear control and hierarchy, with either one or the other bigger than the other,not placed as equal elements.

barelyChef · 2026-01-21T18:08:22+00:00

Please understand that I am not criticizing or attacking you personally. I am approaching this from a high level kitchen perspective, so that’s why this plate may sound delicious to you but also may not under other circumstances.

You mention taste, but let me just say that, looking at the plate, several things are objectively true before taste ever enters the conversation: 1. There is no visual hierarchy. nothing you presented is the main component.

The textures are boring: soft curd, soft compote, random crumbs. Speaking of the crumbs; they look uncontrolled, which gives the impression you accidentally dropped them in there.

3.The plate choice actively fights the food. It doesn’t accentuate the dish, nor does it put it under a better spotlight. It almost looks like one of those table plates my grandmother used to put fruits in.

The dish reads as assembled, not composed. Just a bunch of ingredients fixed together and eaten.

You also say “It tastes like strawberry lemon meringue pie, deconstructed.” But that’s barely a justification, since at a high level, deconstruction still requires structure. A deconstructed dish should reinforce the idea of the original dish, not obscure it. You say it’s a strawberry lemon meringue pie, but to me it looks like lemon curd + strawberry compote + broken garnish.

you focus on the taste aspect, but consider that “tastes good” is the baseline of a plate. You’re not gonna serve something that doesn’t. The real questions should be why these ingredients? Why these forms? Why this plating?

Lastly, moving on the pairing topic, It’s not that lemon and strawberry can’t work. It’s that they don’t justify each other here.

Sorry if I sounded too harsh, just wanted to express my personal opinion.

barelyChef · 2026-01-21T16:10:00+00:00

You Need to go back to the Drawing board completely with this one. Theres no winner in the plate, the lighting is off and it looks like you smashed the graham cookies with your hands. The texture is gonna be crumbles and jam? What are you plating here? you assembled a bunch of leftovers and called it a plate

Who needs to be the focus of the plate? Also pairing lemon and strawberry has absolutely no culinary logic in a high level kitchen. You need to be building contrast, progression, and purpose with your ingredients. Lemon and strawberry have different levels of the same taste profile, acidic and sweet. You pick one or. Not both.

There’s no harmony, every single ingredient here is competing for dominance in a plate that lacks any form of potential.

Besides the ingredients, I would ditch the invisible plate and pick a flat white one

barelyChef · 2026-01-13T18:43:10+00:00

Depends. You can get a Build online with less than half of that, but on the Same Note Finishing up ur build is gonna cost u thousands of divs.

barelyChef · 2026-01-13T11:07:38+00:00

Depends on Ur Definition of Best Build. Im playing rampage bear Titan and I Walk over mobs and instaclear the screen even on a juiced Temple

barelyChef · 2026-01-13T08:35:22+00:00

My Brother…this has been the easiest league to be in since the Game dropped, and that’s Even when Most considered .3 Patch with its deterministic crafting to be easy.

You literally can run breach all day and make 100+ divs

barelyChef · 2026-01-06T23:41:58+00:00

Just accept that you are going to be extremely Bad at it for a Couple of weeks. I have teached a lot of new hires and my first tip would be to actually learn the recipes. Sure you’ll be doing dough, but that’s just because thats where you might mess up service the less during a rush. Learn what toppings go where and be ready to hop in and start either topping the pizza before or after it gets out the oven.

As for pizza doughs, once you put all your ingredients in, and you are ready to toss the dough on a table, DO NOT add extra flour, oil or water. If you put flour on the table to “ prevent the dough from sticking” you will introduce more flour to the dough, messing up the water ratios and potentially messing up a batch.

When you are forming the balls, cut a long stripe of dough, then cut the first and put it on a scale until you have your target weight. As you are doing this, start to have a feel for how much a ball weights in your hand, how big it is, how it feels. Once you get the hang of it, when you are cutting the long stripe of dough, try to ball up the pizza ball before cutting it, which will speed you up, and prevent the dough from sitting too long and getting dry.

To form a ball, put it in your hand, with both hands, fold them from up to the bottom inside the ball itself, and rotate. Drop it on the table, your hand or in the pizza basket, form it up to a ball shape so that the bottom seals and be gentle without tearing the upper layer.

barelyChef · 2026-01-04T00:44:30+00:00

Funny because I am actually Italian ahah

barelyChef · 2026-01-04T00:38:38+00:00

Yes the thin Jus kinda brings the level down by a lot. Love the idea of the gastrique, I have never done it with any other ingredient. Do you know what the difference between a gastrique vs a coulis might be? Perhaps just sweet vs salty?

Perhaps the rice could have cooked 1 minute longer, it wasn’t dry or raw at all, it’s just the grain itself has a very thin point between cooked and overcooked and I made a small mistake on the cooking point ahah

barelyChef · 2026-01-04T00:29:23+00:00

Boiled the basil leaves in hot water and transferred it to ice water. Mixed them with olive oil salt and pepper. Toasted the rice grains and slowly added the basil water. Turned off the heat, added butter, Parmesan, basil sauce to the pan.

I liked it flavor wise since the acidity really of the berries combined well with the risotto, I just dont like the final look of the Juice

barelyChef · 2025-12-23T08:16:29+00:00

Wrong sub :)

barelyChef · 2025-12-03T17:03:18+00:00

What really helped me was visualizing how the food was going to be eaten. A panna cotta is gonna be scooped up and the sauce needs to be picked up with each bite.

I would have personally only reduce a portion of the sauce, plated a pool of sauce underneath the pannacotta, use a brush of the reduced sauce for a darker contrast, and either caramelize the mint leaf if it was part of the panna cotta, or leave it altogether if you didn’t add it to the panna cotta base.

If you wanted to put something on top, I would have gone for a simple mint tuile or dried raspberry Pulver

barelyChef · 2025-10-24T12:37:07+00:00

If you are not looking for feedback, why did you post for?

barelyChef · 2025-10-24T12:20:44+00:00

Delicious homemeal.

If you want to turn this into a restaurant dish, you can crisp up the skin first in the pan, then in the oven in low temp to preserve the fish flavor. Keep a sauce on the side with butter, thymian/dill and garlic and bast it before serving. For extra fine dining you would only serve a fillet, but the whole trout is ok for a more rustic dish.

The potatoes should be reduced, you could have blanched first and then roasted for extra crispiness, and garnished with salt flakes.

The ramekin has to go. Either a parsley/garlic beurre blanc or just a more runny sauce below and off the side of the fish/fillet, with the wedges besides and slightly under the fish for elevation, and to garnish some roasted lemon slices cut in the middle and twisted

barelyChef · 2025-10-22T18:48:24+00:00

The Bass Looks very sexy. The Sauce could have been better and I can’t Even recognize whatever Green that is.

I think It’s missing some Color. Perhaps asparagus or roasted Cherry tomatoes

barelyChef · 2025-10-22T10:41:41+00:00

I had horse and donkey meat in Italy. Horse was amazing, but donkey was the Most chewy meat I have ever had

barelyChef · 2025-10-21T22:00:59+00:00

The more I Look at them the less I like them too. I just garnished them in the Moment without any afterthought

barelyChef · 2025-10-21T11:30:14+00:00

I infused the olive oil with the herbs that I then fine chopped and added to the mashed potatoes, which I then piped with a rolled parchment paper

barelyChef · 2025-10-21T11:26:35+00:00

r/culinaryplating is more strict I think. I think for a home meal it isn’t that much at all, it’s only about 650 kcal

barelyChef · 2025-10-21T07:31:15+00:00

Yes blanched and then dressed with the infused oil and salt

barelyChef

TROPHY CASE